Artichoke Focaccia With Rosemary Recipes

ARTICHOKE FOCACCIA WITH ROSEMARY

Steps:

• Line a large baking sheet with parchment paper. Sprinkle the cornmeal over the parchment paper and set aside.
• Place 2 1/2 cups flour in a large mixing bowl. Make a well.
• Pour water and 2 tablespoons oil into well. Sprinkle yeast and salt over the water.
• Stir dough together with a spoon. (Dough will be ragged.)
• Turn dough out onto a floured surface. Add 1/4 cup flour.
• Knead dough for 6-8 minutes, adding very small amounts of flour as needed or until dough is smooth, soft and springs back from the touch.
• Drizzle a small amount of olive oil into the mixing bowl and place dough in bowl. Turn dough so that it's covered with oil.
• Cover with a clean kitchen towel and place in a warm place to rise for 60-90 minutes or until doubled in size.
• Meanwhile, prepare artichoke combination: Combine artichoke hearts, rosemary, garlic, 3 tablespoons olive oil and salt to taste in a bowl. Set aside.
• When the dough has doubled in size, cut the dough into four even pieces.
• On a floured surface, roll each piece into a 6 to 7-inch circle and place on the prepared baking sheet.
• Create a few "dimples" with your finger.
• Sprinkle each circle evenly with Parmesan cheese.
• Place even amounts of the artichoke combination on each of the circles, gently pressing it into the dough.
• Cover with the towel and let rise again another 30 minutes.
• Preheat oven to 375 degrees.
• Bake for 25-30 minutes.
• Sprinkle with coarse sea salt. Serve, dipped in good extra-virgin olive oil or other seasoned olive oil.